Put this recipe at the head of your “To Make” list immediately. It’s ideal for brunch, but if you like breakfast for dinner, then this savory waffle recipe will be seriously soul-satisfying. And the best part? Obviously, it’s the cheese.

We’ve written about popovers before. But have you ever had cheesy popovers? So easy, we promise. And even more impressive.Popover batter is essentially the same as crepe batter. But while the crepe is by nature totally flat, a popover is anything but.The pop-ability of a popover relies on high heat and a tall, narrow cooking vessel. A popover pan encourages steam, as does the wet batter.

Maybe I should have waited until Father’s Day to feature my dad and his particulars when it comes to a cheese-related topic, but considering our lunch theme this week, I thought this may be appropriate nonetheless.My dad doesn’t cook. At all. Except for one thing, which happens to be particularly satisfying at lunchtime: grilled cheese sandwiches.I follow this simple process, as written by my dad, which I happened to dig up recently during a big cleanup of my food files.

I feel like I say this a lot, especially when it comes to cheese: I’ve been meaning to talk about something for a long time. This time, it’s about a certain cheesy pie crust, which can instantly enhance any savory hand pie, turnover, meat pie, galette, or rustic vegetable tart. I’ve even been tempted to use it in a sweet application. It’s just that good.

When everything now seems to be made from scratch, or else, why oh why do people never make crackers? These are easy! Promise! And they’re surprisingly, gloriously un-cracker-like. They look pretty cute on a cheese board, too, all cheesy-colored and toasty-tasting.And while I’m not the biggest fan of serving crackers with cheese, somehow that all changes when the crackers are homemade. (And seriously addictive.

My very, very favorite kind of bread to pair with cheese is one that’s studded with dried fruit and nuts. There’s something about the sweet-savory combination of elements in a loaf of this variety that’s versatile enough to match any type of cheese. And match it well, to boot.But so often, a good fruit and nut bread is either hard to find, or just not that great.So I figured it was about time to start making my own.

I’ve been off of membrillo and honey for awhile now. They’re great for cheese because they’re downright tasty, but it’s been awhile since I’ve actually served them. I’m not a big dresser-upper of my cheese anyway, and often think that anything more than an excellent bread is extraneous. But if the condiment is a true cheese enhancer, I can be easily convinced otherwise.Consider me the ideal candidate to receive a gift of a jam like this.

A couple of years ago I developed a recipe for a nacho cheese sauce that I now use as a template for many an extrapolation on a theme, subbing in different spices and add-ins for variation. It is so, so good. But first, you have to understand that great nachos begin with an even better cheese sauce. This one starts with a bechamel and combines two cheeses, plus spices, fresh tomatoes, and beer.

You probably know that Parmesan rinds give excellent flavor to soups. Take this concept one step further by boosting your chicken or vegetable stocks with the flavor of Parm, too. With the addition of rinds, you’ll get an incredible base for soups and stews that’s entirely unique from any standard stock. I’ve talked before about making a Parm broth; what follows is a recipe for something even more tasty.

I think I’ve found my new go-to appetizer for the next couple of months. And based on the reaction it provoked on its debut last weekend, I don’t fear that it’ll get played out. This combination of creamy burrata, crisp toasts, and a mountain of fresh peas and fava beans is seriously tasty, and it seriously screams spring. The trick here is to get excellent burrata.